Name: Pan Seared Salmon with Lemon Butter Sauce (VIDEO)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 1 1/4 lb skinless boneless salmon fillets (cut into 4 filets (5 oz each about 1" thick)) (Source: 1 1/4 lb skinless boneless salmon fillets (cut into 4 filets (5 oz each about 1" thick))); 1/2 tsp salt (Source: 1/2 tsp salt); 1/8 tsp black pepper (Source: 1/8 tsp black pepper); 4 Tbsp unsalted butter (Source: 4 Tbsp unsalted butter); 1 tsp grated lemon zest (Source: 1 tsp grated lemon zest); 4 Tbsp freshly squeezed lemon juice (from 2 lemons) (Source: 4 Tbsp freshly squeezed lemon juice (from 2 lemons)); 1 Tbsp fresh parsley, minced (Source: 1 Tbsp fresh parsley, minced)

Get to know the ingredients

skinless boneless salmon fillets (cut into 4 filets 5 oz each about 1" thick)

In the method: Season salmon on both sides with 1/2 salt and 1/8 tsp black pepper.

grated lemon zest

In the method: Grate 1 tsp of lemon zest then squeeze 2 lemons for 4 Tbsp lemon juice.

freshly squeezed lemon juice (from 2 lemons)

In the method: Grate 1 tsp of lemon zest then squeeze 2 lemons for 4 Tbsp lemon juice.

Let’s make it

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Servings

Original recipe: Serves 4. Original quantities shown.

Estimating…

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1 1/4 lb skinless boneless salmon fillets (cut into 4 filets 5 oz each about 1" thick)
Ingredient note
Source: 1 1/4 lb skinless boneless salmon fillets (cut into 4 filets 5 oz each about 1" thick)
1/2 tsp salt
Ingredient note
Source: 1/2 tsp salt
1/8 tsp black pepper
Ingredient note
Source: 1/8 tsp black pepper
4 Tbsp unsalted butter
Ingredient note
Source: 4 Tbsp unsalted butter
1 tsp grated lemon zest
Ingredient note
Source: 1 tsp grated lemon zest
4 Tbsp freshly squeezed lemon juice (from 2 lemons)
Ingredient note
Source: 4 Tbsp freshly squeezed lemon juice (from 2 lemons)
1 Tbsp fresh parsley, minced
Ingredient note
Source: 1 Tbsp fresh parsley, minced

How to make it

0 of 4 steps complete

Season salmon on both sides with 1/2 salt and 1/8 tsp black pepper. Grate 1 tsp of lemon zest then squeeze 2 lemons for 4 Tbsp lemon juice.
Heat a large (10-12") light-colored pan over medium heat and right away add 4 Tbsp butter, swirling and stirring frequently to prevent splatter until it starts to turn light brown and the bits of butter solids turn brown (about 3-7 minutes depending on your heat).
Add seasoned salmon and cook uncovered on the first side 3-4 minutes until golden brown then flip salmon and cook another 2 to 3 minutes or until flaky and fully cooked through with an internal temperature of 145˚F.
In the last 2 minutes of cooking, add 1 tsp lemon zest and 4 Tbsp lemon juice to the pan. Spoon the sauce over the salmon as it cooks. Transfer salmon to plates, drizzle with sauce, and sprinkle the pan-cooked salmon with freshly chopped parsley and black pepper to taste. Serve right away.

Make room for Pan Seared Salmon with Lemon Butter Sauce (VIDEO)

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The last little job

Finish as directed

Serve right away.

A little more help as you go

Prepare the finishing addition

Have the final topping or garnish ready for its specified step.

Prepare the pan

Follow the pan-heating step before adding its ingredients.

A few questions you might have

What should I prepare first?

Start with this step: Season salmon on both sides with 1/2 salt and 1/8 tsp black pepper.

Which preparation step should I plan for?

Turn or stir the food at the point specified in the method.

What check should I look for as it cooks?

Add seasoned salmon and cook uncovered on the first side 3-4 minutes until golden brown then flip salmon and cook another 2 to 3 minutes or until flaky and fully cooked through with an internal temperature of 145˚F.

Is there another preparation step to plan for?